Apple Cider Chicken Thighs with Sweet Potatoes Recipe

Preheat oven to 350 degrees F.

Season the chicken thighs on both sides with kosher salt and pepper. Add chicken thighs skin-side down to a large, cold cast iron skillet.

Place the skillet over medium heat and let the thighs cook, untouched, for 15 minutes, until the skin is deeply golden and crispy.

After the chicken thighs have cooked for 15 minutes, carefully flip them. Add the sweet potatoes, onion, apple cider, chicken stock, and fresh rosemary to the skillet.

Stir gently to make sure ingredients are distributed evenly. The thighs should only be submerged halfway in the liquid so the skin stays crispy while baking.

Transfer the skillet to the oven and cook for 30 to 35 minutes, or until sweet potatoes are fork-tender and the chicken is cooked through. (It should reach at least 165 degrees F in the thickest part.)

Divide the chicken thighs between 4 plates and add cooked rice or orzo to the side, which is great for soaking up the juices. Spoon sweet potatoes and onions on top.

Leftovers will keep in the fridge for 4 to 5 days. To reheat, microwave the thighs for about 90 seconds on high. To regain some of the crispiness, reheat the thighs in the oven until warmed through.